AACC International Approved Methods

Baking Quality

Objective
These guidelines were developed to assist test bakers in scoring experimental
white pan bread produced by using Methods 10-09.01 and 10-10.03 or other
experimental baking procedures. The quality characteristics considered are loaf
appearance, crust color, crumb structure, and crumb color. Descriptors and
images are provided to illustrate a wide range of quality outcomes. Quality
parameters such as flavor, mouthfeel, and tactile crumb texture are left to the
discretion of the baker/evaluator, taking into consideration the objective of the
bake test.